Serves: ~ten, 1 cup portions
Ingredients:
1 Tablespoon olive oil
1 medium yellow onion, diced
4 cups vegetable broth
2 large sweet potatoes, diced
3 Tablespoons chili powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1 cup uncooked quinoa, rinsed
one, 15 oz can kidney beans
one, 15 oz can white beans
1 1/2 cups corn, boiled and cut off the cob
one, 26 oz can chopped tomatoes
2 medium bell peppers, diced
Directions:
1. In a large sauce pot on medium heat, saute the onion in olive oil until translucent. Add 3 cups of the vegetable broth, sweet potatoes, and all of the spices. Stir together, bring to boil, then reduce to a simmer. Allow to cook for 5 minutes.
2. Add in the quinoa, beans, corn, tomatoes, and bell peppers. Stir together to incorporate all ingredients and let cook on medium heat for 30-45 minutes until the sweet potatoes become tender and the chili has thickened. Pour in the remaining 1 cup of vegetable broth and stir together.
3. Spoon out the chili into your serving bowls and enjoy.
